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CattleBy: Kristi Hart
Livestock Evaluation
Livestock Evaluation
Objectives
Identify ideal structure, soundness, finish.Describe an ideal market steer.
Slaughter Cattle EvaluationTerms for understandingMuscle - red meat for human consumptionFinish (quality) – amount of fat covering
the carcass of a market animal *ANIMALS *ANIMALS ALL FINISH FROM FRONT TO BACK*ALL FINISH FROM FRONT TO BACK*
Correctness – applies to the structural ability of an animal to carry muscle
All market animals evaluated on theses three traits
Slaughter Cattle EvaluationHow does one go about evaluating market animals ?
All animals are evaluated on three traits
Musclefinish (quality)Correctness
Slaughter Cattle EvaluationHow does one evaluate muscle, finish (quality), & correctness ?
Visual observation from three views
FrontSideRear
Slaughter Cattle EvaluationQuality Grades of Slaughter CattlePrimeChoiceSelectStandard
These grades are in order from highest quality to lowest quality
Slaughter Cattle EvaluationQuality Grades of Slaughter CattlePrime
Choice
Slaughter Cattle Quality GradesSelect
Standard
Slaughter Cattle Quality Grades
The more marbling in the red meat, the higher the quality grade
The amount of marbling is in direct relation to the amount of fat covering the Steer, The fatter the animal the more marbling it has, usually!
Prime Choice Select Standard
Slaughter Cattle Quality Grades
The ideal grade for slaughter cattle is;
Prime Choice Select Standard
Slaughter Cattle EvaluationSo, you evaluate finish, muscle, & correctness at each of the three viewsFrontSideRear
Slaughter Cattle EvaluationFront View - Finish
Fullness in the brisket
Excess fat through the neck
Slaughter Cattle EvaluationFront View - Muscle
Width in the chest floor
Substance of bone
Muscle in forearm
Slaughter Cattle EvaluationFront View - Correctness
Width in the chest floor
Standing straight and solid on front legs
Do the feet toe out or toe in?
Slaughter Cattle EvaluationSide View - Finish
Amount of fat covering the last two ribs
Excess fat through the flank
Slaughter Cattle EvaluationSide View - Muscle
Amount muscle in the forearm
Length of muscle in the rear end
Slaughter Cattle EvaluationSide View - Correctness
Straightness of the lines; back, hips, & underline
Do want legs to far under the steer
Or to be too “post” legged
Slaughter Cattle EvaluationRear View - Finish
Square ness (shelving at the top of the rear end)
Square ness (shelving at the Bottom of the rear end)
A smooth round shape is correct
Slaughter Cattle EvaluationRear View - Muscle
Width through the center portion of the rear (stifle)
Length of muscle-especially in the lower quarter
Width of top
Slaughter Cattle EvaluationRear View - Correctness
Does the animal stand on feet correctly?
Or does he severely toe in or toe out
Slaughter Cattle EvaluationLets Judge a class of 4 Steers. Place them in order of best to worst, for example 2-1-3-4 or 4-1-2-3
Slaughter Cattle EvaluationIt’s probably best to place them from all views, considering all traits, then put a final placing on the animals
Slaughter Cattle EvaluationLets Judge!!!!!!!!!
Slaughter Cattle EvaluationAngus Steers – Front View
Slaughter Cattle EvaluationAngus Steers – Side View
Slaughter Cattle EvaluationAngus Steers – Side View
Slaughter Cattle EvaluationAngus Steers – Side View
Slaughter Cattle EvaluationAngus Steers – Side View
Slaughter Cattle EvaluationAngus Steers – Composite Side View
Slaughter Cattle EvaluationAngus Steers – Rear View
Slaughter Cattle EvaluationAngus Steers – Teachers Placings4-3-2-1
Review
Objectives
Identify Ideal structure, soundness, finishDescribe an ideal market steer.
Slaughter Cattle EvaluationThe End !